Kishimen (Nagoya Flat Noodles)
Kishimen is thinner and flatter than udon, so a boldly seasoned broth suits it. Katsuobushi-and-kombu dashi with soy sauce alone is plenty tasty at home.
New recipes
Katsuo no Tataki (Seared Bonito)
In Kochi, garlic is an essential garnish—use plenty, thinly sliced or minced.
Kenchinjiru (Iwate Style)
Iwate kenchinjiru skips meat and instead thoroughly fries the tofu in oil until crumbly—that is its defining trait. Firmer cotton tofu holds its shape better and is easier to fry.
Mizutaki (Hakata-Style Chicken Hot Pot)
A milky, full-bodied broth is the hallmark of Hakata mizutaki. Use bone-in meat and give the first simmer plenty of time.
Japanese Rolled Omelette (Sweet Atsuyaki)
Sweetened egg burns easily—keep the heat at medium or a touch below. If it threatens to scorch, lift the pan off the burner to cool.
Miso Soup (Tofu and Wakame)
Boiling miso drives off its aroma. After dissolving the miso, do not let the soup boil—turn off the heat at the first simmer.
Warabi Mochi
True warabi starch (from bracken roots) is rare and costly. Most store-bought “warabi mochi flour” is made from sweet-potato starch and the like, finishing whiter and softer—follow the water amount on the bag.
Takenoko Gohan (Bamboo Shoot Rice)
For fresh bamboo shoots, trim the tip on a slant, score lengthwise, and boil 50–60 minutes in plenty of water with a handful of rice bran and one red chili under a drop-lid. When a skewer slides easily into the base, turn off the heat, cool in the liquid, then peel.
Tonjiru Pork Miso Soup with Barley Miso
Barley miso, popular in southern Kyushu such as Kagoshima, is mildly sweet and gentle. If you cannot find it, blended or rice miso works—adjust the amount to taste.
Tokachi-Style Buta Don (Pork Rice Bowl)
Charcoal-grill or use a fish grill for the pork, dipping and re-grilling 2–3 times in sauce for shop-style aroma.
Kawara Soba (Tile Soba Noodles)
The contrast of a crisp bottom and soft top is the joy of kawara soba. Resist touching while the crust forms.
Akashiyaki (Tamagoyaki Octopus Balls)
Jin-ko (ukiko) is wheat starch; it stays soft when heated and gives Akashiyaki its signature fluffy, melt-in-the-mouth texture. Find it at baking-supply shops or online. Potato starch works in a pinch but yields a slightly chewier result.
Sunnyside-up Egg in the Microwave
The Sun Egg is a home-style breakfast made quickly in a microwave. The texture is tender and smooth, with solidified egg whites and a slightly runny yolk; it belongs to a typical quick-eat dish. Eggs are rich in high-quality protein and various vitamins, making them easy to digest and absorb. The method is very simple and friendly for beginners. Using a controlled-heat microwave only takes 3 minutes to complete, while an uncontrolled-heat microwave also only requires several minutes of repeated heating.
Hand-Pulled Flatbread (Shou Zhuabing)
Hand-pulled flatbreads are crispy on the outside and soft on the inside with distinct layers. They are a popular household pastry. The dough uses half-boiling-half-cold water, making the skin flexible and chewy. Paired with eggs and vegetables, it is nutritionally balanced. This recipe is beginner-friendly; from mixing the dough to serving takes about 40 minutes, making it perfect for a busy morning.
Zibo BBQ
This is a specialty BBQ from Zibo, Shandong. The unique way of eating it involves wrapping meat and green onions in small pancakes. The blend of meat aroma, sauce aroma, and onion aroma creates a rich texture. Pork belly is rich in high-quality protein and fat, while green onions provide dietary fiber; paired with small pancakes, it helps quickly replenish energy. This dish requires skill in controlling the charcoal heat and the broiling technique, making it slightly challenging for beginners, and takes about 40 minutes to complete.
Red Braised Fish Head (Hong Shao Yu Tou)
Red Braised Fish Head is a classic home-cooked dish. It is rich in collagen, the meat is tender, and the sauce is salty, fresh, and mildly spicy, making it very appetizing. Fish heads are rich in high-quality protein, lecithin, and unsaturated fatty acids, which are beneficial for nourishing the skin and brain. Due to the need to handle raw fish and chop bones, the difficulty is slightly higher, and it is not recommended for complete beginners to operate alone. The entire process (including marinating) takes about 2–2.5 hours.
Szechuan Beef
15-minute chicken & halloumi burgers
Grilled aubergines with spicy chickpeas & walnut sauce
Nikujaga (Japanese Meat and Potato Stew)
Adding sugar first and soy sauce later is the basic rule of Japanese simmered dishes. Letting the sweetness soak in first keeps the ingredients tender and helps the flavor penetrate.
Grilled Fish
This Sichuan-style Grilled Fish is numbing, spicy, fresh, and fragrant. The meat is crispy on the outside and tender on the inside, and the side dishes soak up the sauce making them especially tasty with rice. Grass carp is rich in high-quality protein, pairing well with a variety of vegetables for a balanced nutritional intake. Although the process looks complicated, following the instructions makes it manageable, suitable for beginners wanting to challenge a main course. Preparation to serving takes about an hour.
Poulet Roti a l'Algerienne (Algerian Roast Chicken)
Christmas Pudding Flapjack
